Let's Talk BBQ

Welcome Center => New Member Introductions => Topic started by: Kepeli on March 14, 2017, 11:31:35 AM

Title: Hello from New Jersey
Post by: Kepeli on March 14, 2017, 11:31:35 AM: Hello all, recently purchased a Green Mountain Daniel Boone pellet grill/smoker. This is my first pellet grill and I have never attempted smoking before. The GMG seemed like a good start for a beginner and with success I will look into something more high end in the future. My plan is to do some practicing and eventually inviting friends and family over.

What would be something simple to start with? A whole chicken? If so what should I attempt after that?

Looking forward to what I can learn from you all.
Title: Re: Hello from New Jersey
Post by: LarryO1947 on March 14, 2017, 11:41:04 AM: Welcome from upstate New York.
Title: Re: Hello from New Jersey
Post by: CDN Smoker on March 14, 2017, 11:42:44 AM: Welcome from Manitoba Canada, you have found a great place to hang out and learn. I'm still learning all the time.

Someone else will have to help on chicken as I still kill it and not in a good way. I would go with ribs and foil. For a starter home made rub google Jan's and please thank her ;D
Title: Re: Hello from New Jersey
Post by: TMB on March 14, 2017, 11:45:18 AM: Welcome to the forum from Alabama

I started with bacon in my cooker to not only season but to help find hot and cold spots
Title: Re: Hello from New Jersey
Post by: Savannahsmoker on March 14, 2017, 11:57:27 AM: Welcome from Savannah, Ga and congrats on your Green Mountain Grill purchase.

I would recommend the following:
First, run it for about an hour at 350 to burn of any manufacturing oils.
Second, is seasoning. Spray a light coating of Canola Oi and load of the rack with bacon. Run at 225 for awhile and than 300.
Third: do some cooking for instance a 10 lb. Boston Butt is about the most forgiving meat to smoke.
A couple to three hours at 170 for smoke. Up the temp to 225 until done which is about 205 degrees.
Takes about 1 1/2 hours per pound.
Next one foil at 160 internal until internal temperature of 205 and see which one you like best as both ways are good.

Or roast a chicken first and you will find many recipes here and on the internet.
Title: Re: Hello from New Jersey
Post by: ACW3 on March 14, 2017, 12:19:15 PM: Welcome from North Carolina.

Art
Title: Re: Hello from New Jersey
Post by: N. Ontario Smoker on March 14, 2017, 12:25:03 PM: Welcome from N. Ontario Canada.
Title: Re: Hello from New Jersey
Post by: smokeasaurus on March 14, 2017, 12:25:24 PM: Welcome from Southern California.
Title: Hello from New Jersey
Post by: Pappymn on March 14, 2017, 01:38:02 PM: Welcome from Minnesota
Title: Re: Hello from New Jersey
Post by: sliding_billy on March 14, 2017, 01:42:40 PM: Greetings from North Texas.
Title: Re: Hello from New Jersey
Post by: tomcrete1 on March 14, 2017, 02:32:10 PM: Welcome from Wisconsin!
Title: Re: Hello from New Jersey
Post by: Big Dawg on March 14, 2017, 06:15:20 PM: Quote from: ACW3 on March 14, 2017, 12:19:15 PM
Welcome from North Carolina.

Art

X2 ! ! !

BD
Title: Re: Hello from New Jersey
Post by: muebe on March 14, 2017, 06:27:02 PM: Welcome from Southern California
Title: Re: Hello from New Jersey
Post by: HighOnSmoke on March 14, 2017, 06:34:38 PM: Welcome from SE Georgia!
Title: Re: Hello from New Jersey
Post by: hikerman on March 14, 2017, 07:57:39 PM: Greetings from north-central Illinois!
Ditto on the advice SavannahSmoker offered! :thumbup:
Title: Re: Hello from New Jersey
Post by: TentHunteR on March 14, 2017, 09:12:45 PM: Welcome, from NE Ohio!
Title: Re: Hello from New Jersey
Post by: Kepeli on March 14, 2017, 09:47:47 PM: Quote from: Savannahsmoker on March 14, 2017, 11:57:27 AM
Welcome from Savannah, Ga and congrats on your Green Mountain Grill purchase.

I would recommend the following:
First, run it for about an hour at 350 to burn of any manufacturing oils.
Second, is seasoning. Spray a light coating of Canola Oi and load of the rack with bacon. Run at 225 for awhile and than 300.
Third: do some cooking for instance a 10 lb. Boston Butt is about the most forgiving meat to smoke.
A couple to three hours at 170 for smoke. Up the temp to 225 until done which is about 205 degrees.
Takes about 1 1/2 hours per pound.
Next one foil at 160 internal until internal temperature of 205 and see which one you like best as both ways are good.

Or roast a chicken first and you will find many recipes here and on the internet.

Thanks for the tips!
Title: Re: Hello from New Jersey
Post by: Smokin3d on March 20, 2017, 07:31:40 PM: Welcome from O HI O. Chicken quarters are a good cheap way to break in and learn your grill.
Title: Re: Hello from New Jersey
Post by: Roget on March 21, 2017, 08:55:36 AM: Welcome from Indiana.
Title: Re: Hello from New Jersey
Post by: Hub on March 21, 2017, 09:39:59 AM: Here's another NC welcome and some background on pellet cooking:

http://www.letstalkbbq.com/index.php?topic=2641.0
http://www.letstalkbbq.com/index.php?topic=2647.0

As to what to cook first, I agree with the pork butt suggestion. They're very forgiving and a great way to learn the basics of smoking a chunk of critter well enough that you'll be ready to learn even more.

http://www.letstalkbbq.com/index.php?topic=2347.0

Enjoy the forum and let us know how you're doing!

Hub
Title: Re: Hello from New Jersey
Post by: old sarge on May 13, 2017, 12:04:42 AM: Welcome from SE Arizona.
Title: Re: Hello from New Jersey
Post by: Jaxon on May 13, 2017, 08:36:13 AM: Welcome from all of us here in middle Georgia.

I think you'll enjoy the fun of the new pelletizer. We look forward to hearing from you soon.